Bulletproof Turmeric Latte with essential oils

It's been almost 5 years since I regularly drank coffee. 

Having to quit dairy while I was breastfeeding because of my son's reflux put a stop to that!

These days I'm OBSESSED with turmeric lattes.

So when doTERRA released their brand new Turmeric essential oil in September I couldn't wait to put it to the test in my latte.

And you guys it's SO GOOD!

Not bright yellow like normal turmeric but all the flavour and benefits.

Bulletproof Turmeric Latte

1 cup coconut milk
1 tbs collagen powder
1/2 ts vanilla extract
1/2-1ts xylitol (or sweetener of choice)
1 tbs coconut oil master blend
1-2 drops Turmeric essential oil

To make the master blend - add 1/3 cup liquid coconut oil to a jar and add Cinnamon, Ginger and Wild Orange essential oils. Stir well. Use 1tbs of this mixture per drink.

To make the latte - Warm the milk, collagen, vanilla and xylitol together (I do 3 mins / 60 degrees / SP 2 in the Thermomix but in a pot on the stove is fine). 

Add the oils, blend (10 secs / SP 8) and enjoy! 

I add a little fresh nutmeg on top too.

If you don't have Turmeric yet you can make my chai latte master blend with 2 drops each Cinnamon, Ginger, Cardamom and Black Pepper oils in 1/3 cup coconut oil.

I only use and recommend doTERRA essential oils. See why here!

Ham, Veg and Egg Slice

We've reached the point of the year where I'm a bit over cooking to be completely honest!

Dinner needs to be on the table every night and it's got to be quick, easy and relatively nutritious.

This is so simple it's barely a recipe but it's something I make really often. 

Either for a quick dinner using up leftover veggies. 

Or I'll make it on a Sunday so I've got my own lunch sorted for the week.

Use whatever cooked veggies you have on hand. Throw in some herbs. Use ham, bacon, tinned salmon or leftover chicken or sausages. 

Ham, Veg and Egg Slice

3-4 cups worth of leftover steamed veggies (I had potato and broccoli)
A few slices of ham, chopped
8 eggs
1/3 cup milk of your choice
splash of extra virgin olive oil
A handful of nutritional yeast flakes
Salt and pepper to taste
Optional - a drop of Basil or Cilantro essential oils

Preheat oven to 180 degrees and lightly grease a baking dish.

Roughly chop the veggies and layer into the baking dish. Add the ham.

In a medium jug whisk together the eggs, milk, oil, salt and pepper.

Pour over the veggies and sprinkle the yeast flakes over the top.

Bake for approx 40 minutes or until set and golden brown.

Serve hot, warm or cold. 

Delicious!

How would this go for dinner at your place? xx

Bulletproof Cacao for hangry kids

Do your kids get hangry? 

Mine TOTALLY do. 

Usually after school but for my 7 yo it's also first thing in the morning (because he's eaten nothing for dinner the night before but that's a story for another day!).

Over Winter I came up with something that has transformed our mornings. It's honestly amazing the difference it makes getting this into his tummy first thing.

 🙌

It's basically a kids version of a bulletproof coffee so it's really warming and filling.

Collagen and gelatin are amazing sources of protein and other nutrients for kids - and just FYI Gelatin is actually just cooked collagen - plus they're also great for gut health which is something we're really working at the moment.

Collagen doesn't set like gelatin does and it's completely flavourless so it's perfect to hide in things like hot chocolate and smoothies!

Make sure you choose a high quality, grass-fed variety. I like Great Lakes and Perfect Supplements Australia, but there are a number of other good ones. 

Charlie's Special Hot Chocolate 
aka Bulletproof Cacao

1 1/2 cups milk
1 ts coconut oil
1 ts butter
1 ts honey
1 tbs collagen powder
1 ts raw cacao

Place all ingredients into the Thermomix and heat for 3 minutes / 50 degrees / SP2 then blitz at SP 6 for a few seconds at the end to make sure it's all combined. You can also just warm it up on the stove and use a blender to mix afterwards.

Can't seem to break the habit of him drinking this with a straw but at least he's drinking it! 

Would your kids drink something like this?

I'll be sharing my grown-ups version flavoured with essential oils soon! 

But in the meantime make sure you grab my new Everyday Essentials ebook filled with 17 recipes covering everything from self-care to low-tox cleaning and of course, delicious food! Download your free copy here ...

🤷‍♀️

Gluten-free Banana Muffins with Cinnamon and Ginger

Anyone for afternoon tea? 

We love bananas at our place and always buy in bulk when we can.

Last week my hubby grabbed a 10kg box and of course, they all got ripe at once!

So I've been baking over the past few days and the rest are peeled and stashed in the freezer ready for smoothies or homemade ice cream.

And just FYI the same essential oils in this recipe whizzed up with frozen bananas and some coconut cream makes the most DIVINE ice cream!

GLUTEN FREE BANANA MUFFINS

with Cinnamon and Ginger essential oils

4 very ripe bananas (mine weighed 320g peeled)
2 large eggs
3 tbs liquid coconut oil
2 tbs coconut sugar
1 ts vanilla extract
1 cup gluten-free self-raising flour
1 drop Cinnamon Bark essential oil
2 drops Ginger essential oil

Preheat the oven to 160 degrees fan-forced.

Line a 12 cup muffin tray with paper liners or lay out some silicone muffin cases on a baking tray.

In a blender or Thermomix beat together the bananas, eggs, coconut sugar, coconut oil, vanilla and essential oils until smooth.

Fold through the flour until just combined.

Spoon mixture into prepared tin and bake for 15-18 minutes or until cooked through (the top will spring back when pressed lightly with your finger).

Cool on a wire rack. Makes 12-15. Great frozen for lunchboxes.

There are an incredible 37 doTERRA essential oils that can be used to flavour your food. I've used Cinnamon and Ginger here but the only limit is your imagination!

*I only use and recommend doTERRA essential oils. Click here for a quick guide to essential oils, doTERRA and how you can get your own (no matter where you are in the world!)

Lemon, Ginger and Turmeric Gummies

My kids adore gummies and with the weather so cold at the moment it is definitely time for a new batch to help us ward off all those bugs doing the rounds.

I usually make gummies using juice as a base but I didn't want the sugar this time so I've replaced it with coconut water and xylitol for a little sweetness instead.

This makes a big batch but it still never lasts very long around here!

LEMON, GINGER & TURMERIC GUMMIES

1.5 cups water
1.5 cups coconut water
1/4 cup xylitol
juice of 1 large lemon
1/2 ts organic turmeric powder
5 drops lemon essential oil*
2 drops ginger essential oil*
6 tbs gelatin (I like Great Lakes or Changing Habits)

In a small bowl mix together the xylitol, lemon juice, turmeric powder and essential oils.

Bring the water and coconut water to the simmer over medium heat. Add the xylitol mixture and stir well to combine.

Sprinkle the gelatin over the top and use a whisk to stir until it has dissolved. Pour through a sieve into a heatproof dish and leave to set in the fridge. Slice into squares to serve.

Gelatin is fantastic for gut health, helping to heal and seal the gut and in turn support your immune system.

It's also packed with protein and makes a great snack for hungry kids.

Enjoy! xx

*I only use and recommend doTERRA essential oils. Click here for a quick guide to essential oils, doTERRA and how you can get your own (no matter where you are in the world!)

Peppermint Protein Balls

Do you need nut-free snacks for school or kindy? But still want something that will fill them up? We do. And it means we need to get creative because at home we use nuts and nut butter in practically everything! 

These bliss balls are packed with fibre and protein and my 4yo LOVES them. They are the perfect high energy snack for a big kindy kid. Just don't mention the chickpeas! 

PEPPERMINT PROTEIN BALLS

1 tin chickpeas, drained and rinsed well
1 cup rolled oats
1 cup dates
2 heaped tbs raw cacao
1 ts vanilla extract
5 drops Peppermint essential oil*
-
Desiccated coconut (to roll the balls in)

Add all ingredient to your food processor or Thermomix and blitz until the mixture clumps together (about 10 secs / SP 8).

Roll spoonfuls into balls and roll in desiccated coconut.

Store in the fridge or freezer.

Makes approx 18 depending on how big you make them. 

Mine tend to get bigger as I go along because I get sick of rolling them! 😂

Make sure you like and share this recipe if it would be helpful for others and don't forget to let me what your little ones think when you make them! xx

*I only use and recommend doTERRA essential oils. Click here for a quick guide to essential oils, doTERRA and how you can get your own (no matter where you are in the world!)

Nourishing Chai Hot Chocolate with Essential Oils

Yesterday was the Winter Solstice which means we're now calling in longer days and more sunshine.

Until that happens though, one good thing about this cold weather is that it's always time for hot chocolate around here! 

This is a really hearty and nourishing version and my kids and I love it!

The addition of the gelatin makes it a bit foamy, almost like there are melted marshmallows in it!

Plus how cool is it that the same combination of essential oils in this recipe also makes a brilliant chai diffuser blend #versatile

CHAI HOT CHOCOLATE

1 litre Coco Quench
2 heaped tbs raw cacao
2 heaped tbs xylitol (or honey, maple syrup etc)
2 tbs grass-fed gelatin
2 ts vanilla extract
pinch salt
1 tbs butter or ghee (optional)
-
1 drop Wild Orange*
1 drop Cardamom*
1 drop Cinnamon*
1 drop Ginger*
1 drop Black Pepper*

Place all ingredients except the oils in a pan over medium heat and whisk until warm and well combined OR place in Thermomix and cook 5 mins / 70 degrees / SP4.

Add the oils and mix again for a few seconds at SP 9 before serving.

Serves 4-5

So who wants hot chocolate now?


This hot chocolate is like a big warm hug to me, so when you make it please let me know what you think! xx

*I only use and recommend doTERRA essential oils. Click here for a quick guide to essential oils, doTERRA and how you can get your own (no matter where you are in the world!)

Chicken Bone Broth

I absolutely LOVE that the importance of gut health is becoming so widely accepted and promoted in mainstream health and media circles. Why?

Because the health of our gut affects everything from our immune system to our skin and even our mental health!

Bone broth is a staple at our place all year round, but especially over Winter. 

It is liquid gold, like chicken soup on steroids and it's not only incredibly good for you but absolutely delicious.

It may take 24 hours to make but I promise you, it's worth the wait

I do a big batch in the slow cooker once a fortnight and then use it as the base for all my soups, casseroles and to poach my eggs in each morning #bestbreakfastever

I actually love the taste of it so if I'm not cooking with it, I might just have a small mug of broth each day, seasoned with a little sea salt. 

Thyme, Rosemary and Black Pepper oils are my favourites to use in chicken broth but things like Basil, Oregano or Marjoram are wonderful too. Use your imagination, you really can't go wrong!

24 hr SLOW COOKED BONE BROTH

1 doz/1kg organic chicken wings*

2.5 litres filtered water

1/4 cup apple cider vinegar

-

1 brown onion, quartered

1 head of garlic, halved horizontally

2 stalks of celery, roughly chopped

2 carrots, roughly chopped

2 medium red chillies

-

2 drops each Rosemary, Thyme and Black Pepper essential oils (optional but awesome)


Place the chicken wings into the slow cooker, add the vinegar and cover with water. Leave to sit for 1hr.

After an hour, add the vegetables and turn the heat onto low. Cook for 24hrs.
Turn the heat off and leave to stand for 1 hr.

Use a slotted spoon to scoop out the chicken and vegetables and then strain the broth into a large glass jug.

Add the oils and stir to combine.

Place in the fridge overnight and it should turn to jelly! Or at least get a bit of a wobble. Remove the layer of fat on top if there is one but save it to cook with. Veggies fried up in a little chicken fat is AMAZING.

Pour (or spoon, depending on how thick the broth is) into small glass jars and store in the fridge for a day or so, or in the freezer for a couple of months.

* please only use organic chicken to make broth! The slow cooking extracts all the nutrients and collagen from the bones, but if you're using conventional chicken it will also extract any nasties.

If you want to eat the chicken, you need to remove the meat from the bones as soon as it's cooked, then return the bones to the pot for the remainder of the cooking time. Otherwise, after 24hrs it will be completely dry and tasteless. Trust me.

I hope this has inspired you to give making your own broth a go. It really is easy and the health benefits are incredible!

Susan xx

Wild Orange Chickpea Blondies

I was searching for the perfect guilt-free treat for Mother's Day and came up with these!

If you're a fan of the combo of chocolate and orange you will love them. And even better, they're free from gluten, dairy, nuts and refined sugar!

I've since made another 2 batches of these and both times left the chocolate off the top. 

This makes them less rich and the ideal treat for my kids' lunchboxes. 

They have no idea it's healthy and the chickpeas give them a hit of protein as well.

Wild Orange Chickpea Blondies

1 can chickpeas, drained and rinsed
2 large eggs
1/2 cup rice malt syrup
1/3 cup coconut oil
1/4 cup gluten-free plain flour
1/2 ts gluten-free baking powder
pinch salt
10 drops Wild Orange essential oil
50g dark chocolate, roughly chopped (I used Green & Blacks organic 70%)

Preheat oven to 180 degrees C. Line an 8-inch square baking pan with paper and set aside.

In a food processor or Thermomix, beat together the chickpeas, eggs, syrup and coconut oil until smooth (30 seconds / SP 7). Add remaining ingredients (except for chocolate) and mix until just combined (10 seconds / SP 4). Scrape down the bowl as needed.

Pour batter into prepared tin. Sprinkle over chopped chocolate and bake for 25 minutes or until a toothpick comes out clean.

Cool in the tin before slicing into 16 pieces.

Leave the chocolate off and they make the perfect lunchbox treat too.

Enjoy!

Susan x

Lemon Rosemary Hummus

Happy Easter everyone!

Was there a chocolate explosion at your place? I didn't have too much chocolate but with a little too much sugar overall I was so thankful for the DigestZen tummy tamer blend. 

In the lead up to the Easter weekend, I tried to cram in as many veggies as possible. I'm not going to stop the kids eating chocolate but we've still got to get the good stuff in too right?

Anything with a dip is a winner with my kids and this lemon and rosemary hummus is so good it entices them to eat some veggies too.

You can definitely make this without a Thermomix and it's up to you whether you fry off the garlic first or just throw everything into the food processor and blitz until smooth. Either way, it's delicious!

Lemon and Rosemary Hummus 

2 garlic cloves
2 tbs extra virgin olive oil
1 tin organic chickpeas, drained and rinsed
2 tbs tahini
Juice 1/2 lemon
2 tbs water
1/2 ts salt
2 drops Lemon essential oil
1 drop Rosemary essential oil

Thermomix instructions: chop the garlic 5 scs / SP 5. Scrape down the sides, add the oil and cook for 5 mins / 100 deg / SP 1 / MC off.

Add all remaining ingredients and process until smooth, about 1 minute / SP 9, scraping down the sides as needed.

Pour into serving bowl, add a drizzle of extra virgin olive oil and a dash of paprika or sumac.

I often serve this hummus with crackers and veggie sticks at my essential oil workshops, along with the bliss balls as I know not everyone has a sweet tooth.

Enjoy! xx

Choc-Hazelnut Ice Cream Sandwiches

If you've been reading for a while (thank you) you will know that when I started this blog back in 2008 I jumped almost immediately into a blogging group called Tuesdays with Dorie. There were hundreds of members around the world and together we baked and blogged our way through Dorie Greenspan's Baking: From My Home to Yours. It was amazing! But looking back I'm also amazed just how much sugar we were consuming on a weekly basis through those recipes (eeek!).

Things have changed a lot, both from my own health challenges and of course now having 3 children we want to feed them healthy, nourishing food.

Now I only bake for special occasions and I always offer to bring dessert when we go out BUT I still choose recipes free from gluten, dairy and refined sugar.

We had my mother-in-law over for her birthday dinner and after much deliberation I chose to make these ice cream sandwiches for dessert.

Messy, sticky, sweet and SOOO good. I just may have snagged the last one for breakfast the next day  :) #cooksprivilege

Choc-Hazelnut Ice Cream Sandwiches
GF, DF 

Cookies:
150g hazelnut meal
3 tbs coconut oil
2 tbs xylitol
pinch salt
1 ts vanilla extract
1 large egg, beaten

To serve:
100g dairy free dark chocolate (I like Green & Blacks 70%)
3 drops Wild Orange essential oil
Ice cream (I used Weiss Simply Coconut which is dairy-free)

Preheat over to 180 degrees C and line 2 trays with baking paper.

In a medium bowl mix together all cookie ingredients until well combined.

Roll spoonfuls of mixture into balls and place on prepared tray, flattening each with your hand and smoothing the edges to they are all round and roughly the same size. I got 14 from this batch, so 7 ice cream sandwiches. Feel free to make them bigger or smaller but keep in mind the cookies are very filling!

Bake for 8-10 minutes or until very lightly golden brown around the edges. I swapped the trays halfway through.

Allow to cool completely.

Melt the dark chocolate, add the orange essential oil and mix well to combine, then dip each cookie in halfway. Place back on the baking tray and leave to set.

To serve, place a scoop of dairy-free ice cream in between 2 cookies and enjoy! Be ready to lick your fingers as they are pretty messy. 

What's your favourite dessert? xx